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National Standard of the Peoples Republic of China - USDA Foreign

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									USDA Foreign Agricultural Service

GAIN Report
Global Agriculture Information Network
Template Version 2.09

Voluntary Report - public distribution Date: 5/24/2006 GAIN Report Number: CH6026 CH6000

China, Peoples Republic of FAIRS Product Specific National Standard for Wines 2006
Approved by: Casey Bean Agricultural Affairs Office, U.S. Embassy Beijing Prepared by: Wu Bugang Report Highlights: This is an unofficial translation of a draft national standard for wines (GB15037-2005) that was notified to the WTO on May 2, 2006 to solicit comments from WTO members with a comment period of 60 days. The draft standard will replace the existing standard for wine and has made some changes based on rules established by the International Organization of Vine and Wine (OIV). Post is unclear how this new standard will affect trade at this point. The industry is encouraged to provide comments about the notified technical regulation in a timely manner.
Includes PSD Changes: No Includes Trade Matrix: No Unscheduled Report Beijing [CH1] [CH]

GAIN Report - CH6000

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Executive summary On May 2, China notified the WTO a draft national standard for wines (GB15037-2005) under G/TBT/N/CHN/197 for comments from WTO member states. The draft standard adopts, but is not equivalent to, the rules established by the International Organization of Vine and Wine (OIV). The draft standard would replace the existing wine standard GB/T-1994 and the major changes include adding new wine categories based on sugar-content as well as limits on citric acid, copper, methanol, and preservatives. The updated standard also bans the use of synthetic colorings, sweeteners, flavorings, and thickeners in wine. Refer to the text below for details. Post is unclear whether these proposed changes would affect wine trade at this point. The effective date of the standard has not been determined, but, according to the notification, the draft standard has a 60-day comment period and would be adopted 90 days after circulation by WTO Secretariat. The proposed date of entry into force would be 6 months after adoption. BEGIN TRANSLATION National Standard of the People’s Republic of China GB15037-2005 Replaces GB/T15037-1994 Wines Issued on ______________ Implemented on _________ Issued by The General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China and the Standardization Administration of China Table of Contents Table of Contents Preamble 1. Scope 2. Normative references 3. Terminologies and Definitions 4. Product Categories 5. Requirements 6. Analytical Methods 7. Testing Rules 8. Labeling 9. Packaging, Transportation, Storage Appendix A: Description of Sensory Evaluation of Wines (Appendix for Reference) Preamble Chapter 3, 5.2, 5.3 and 5.4 of Chapter 5 and 8.1 and 8.2 of Chapter 8 are mandatory clauses but others are voluntary ones. The Definition of the Standard adopts, but not equivalent to, the 2003 edition of the Rules of the International Organization of Vine and Wine formulated by the International Organization of Vine and Wine (OIV). The Standard is a revision to GB/T 15037-1994 Wines. The Standard replaces GB/T 15037-1994.

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Compared with the previous standard GB/T 1994, the major changes of the Standard are as follows: 1. The definitions are properly revised with reference to “OIV Rules” and “China Winery Technology Standard”. The definitions of special wines such as liqueur wines, icewines, noble rot wines, film wines, low alcohol wines, non-alcohol wines, and A. amurensis wines are added. 2. In product category, the color and carbon dioxide content-based categories in the previous standard are reserved and sugar-based categorization is added. 3. Requirements --The indicator of free sulfur dioxide is eliminated and the limit of total sulfur dioxide is reserved; --No requirement is imposed on total acid, which is measured on the basis of actual volume so as to facilitate the determination of the wine types; --Limits on citric acid, copper, methanol, and preservatives are added; while benzoic acid can be naturally created, not as an additive, during the fermentation process, its limit is set at ≤50mg/L. --No “synthetic colorant”, “sweetener”, “flavors” and “thickener” shall be added to wines. 4. Adds requirement on net content; 5. Revises sample tables and relevant provisions for testing rules; 6. Adds Appendix A to facilitate the description of sensory grading. Appendix A of the Standard is an appendix for reference. The Standard is proposed by China National Light Industry Confederation. The winery sub-committee of National Industry Standardization Technical Committee has the right to explain the Standard The drafters of the Standard include: China Food Fermentation Industry Research Institute, Changyu Pioneer Wine Company Limited Yantai China, China Great Wall Wine Co., Ltd., Sino-French Joint-Venture Dynasty Winery Co., Ltd., National Wine Quality Supervision and Inspection Center, Suntime International Winery Co., Ltd. and Winery Branch of Gansu Mobao Industrial Development Co., Ltd.. Major drafters of the Standard: Kang Yongpu, Li Jiming, Tian Yali, Wang Shusheng, Zhu Jiyi, Chen Yong, Dong Xinyi, Tian Xijing.

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GAIN Report - CH6000 Wines

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1. Scope The Standard prescribes the terms and definitions, product categories, requirements, analytical methods, testing rules and labeling, packaging, transportation and storage of wines. The Standard is applicable to wines made from fresh grapes or grape juice after fermentation. 2. Standard documents cited The provisions of the following documents are cited by the Standard and become the provisions of the Standard. The revision statements (excluding corrections) with dates or revised versions are not applicable to the Standard. Nevertheless, we encourage all parties that have reached an agreement in accordance with the Standard to look into whether they may use the latest versions the documents are applicable. The latest versions of all documents without dates are applicable to the Standard. GB/T 191 Packaging, Transportation and Storage Signs GB 2758 Hygienic Standard of Fermented Wines GB/T 4789.25 Microbial Testing for Food Hygiene-- Wine Inspection GB/T 5009.12 Testing Methods for Lead in Food GB/T 5009.29 Testing Methods for Sorbic Acid and Benzoic Acid in Food GB 10344 General Rules for Labeling of Pre-package Wines GB/T 15038 General Methods to Analysis for Wines and Ciders JJF 1070 Rules on the Measurement of Net Content of Packaged Goods Administrative Measures on the Measurement and Supervision of Packaged Goods 3. Terminologies and definitions The following terminologies and definitions are applicable to the Standard. 3.1 Wines Fermented liquors with certain alcohol content made from fresh grapes and grape juice as raw materials after complete or partial fermentation. 3.1.1 Dry wines Wines whose sugar content (calculated by glucose content) is less than or equal to 4.0g/L, or the difference between total sugar and total acid (calculated by Dihydroxysuccinic acid content) is less than or equal to 2.0g/L and whose sugar content is under 9.0g/L. 3.1.2 Semi-dry wines Wines with sugar content of less than 12.0g/L or wines with a difference between total sugar and total acid (calculated by dihydroxysuccinic acid content) of less than or equal to 2.0g/L and with sugar content of less than 18.0g/L. 3.1.3 Semi-sweet wines Wines with a sugar content higher than semi-dry wines and less than 45.0g/L. 3.1.4 Sweet wines Wines with a sugar content of over 45.0g/L. 3.1.5 Still wines. Wines with a carbon dioxide pressure less than 0.05Mpa at the temperature of 20C. 3.1.6 Sparkling wines

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Wines with a carbon dioxide pressure equal to or higher than 0.05Mpa at the temperature of 20C. 3.1.6.1 Sparkling wines Wines with a carbon dioxide pressure (all from natural fermentation process) equal to or higher than 0.35Mpa (a carbon dioxide pressure equal to or higher than 0.3Mpa in bottles smaller than 250mL) at the temperature of 20C. --Brut sparkling wines: sparkling wines with a sugar content less than or equal to 12.0g/L (a difference of 3.0g/L is allowed). --Extra-dry sparkling wines: sparkling wines with a sugar content between 12.1g/L and 17.0g/L (a difference of 3.0g/L is allowed). --Dry sparkling wines: sparkling wines with a sugar content between 17.1g/L and 32.0g/L (a difference of 3.0/L is allowed). --Semi-dry sparkling wines: sparkling wines with a sugar content between 32.1g/L and 50.0g/L. --Sweet sparkling wines: sparkling wines with a sugar content higher than 50.0g/L. 3.1.6.2 Semi-sparkling wines Sparkling wines with a carbon dioxide (all from natural fermentation) pressure between 0.05Mpa and 0.34Mpa at the temperature of 20C. 3.2 Special wines Wines made from fresh grapes or grape juice with special pick-up or fermentation techniques. 3.2.1 Liqueur wines Wines with a liquor content of 15.0%-22.0% (volume percentage) by addition of brandy wine, edible alcohol or grape alcohol an grape juice, condensed grape juice, caramel grape juice and granulated white sugar. 3.2.2 Carbonated wines Wines whose carbon dioxide is partially or completely added manually and that have physical properties similar to those of sparkling wines. 3.2.3 Ice wines Wines made from grapes picked when the temperature is below -7C (no sugar is added in the production process). 3.2.4 Noble rot wines Wines made from grapes whose content has been changed due to infection with botrytis cinerea at the later stage of maturity. 3.2.5 Flor or film wines Wines whose liquor content equal to or higher than 15.0% (volume percentage) and which are added brandy wine, grape alcohol or edible alcohol after a yeast film is formed on the surface after the fermentation of all alcohol. 3.2.6 Flavored wines Wines that is immersed in fragrant herbs or the discharged liquid (or distill liquid) of fragrant herbs and uses wines as base.

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3.2.7 Low alcohol wines Wines whose alcohol content is 1.0%-7.0% (volume percentage) and which are made with special techniques after partial and complete fermentation of fresh grapes and grape juice. 3.2.8 Non-alcohol wines Wines whose alcohol content is 0.5%-1.0% (volume percentage) and which are made with special techniques after partial and complete fermentation of fresh grapes and grape juice. 3.2.9 V. amurensis wines Wines made from fresh amurensis grapes (including such wild grapes as downy grapes, spine grapes and autumn grapes) or amerensis grape juice after partial or complete fermentation. 3.3 Vintage wines The indicated years are the years when the grapes were picked, wherein the percentage of vintage wines in the total volume should not be under 80% (volume percentage). 3.4 Varietal wines Wines made from the indicated type of grape should account for no less than 75% of the total volume (volume percentage). 3.5 Original wines Wines made in the indicated place should account for no less than 80% of the total volume (volume percentage). Note: all the products don’t have synthetic colorants, sweeteners, aromatic essentials or thickeners. 4. Product Categorization 4.1 Categorization according to colors 4.1.1 White wines 4.1.2 Rose wines 4.1.3 Red wines 4.2 Categorization based on sugar content 4.2.1 Dry wines 4.2.2 Semi-dry wines 4.2.3 Semi-sweet wines 4.2.4 Sweet wines 4.3 Categorization based on carbon dioxide content 4.3.1 Still wines 4.3.2 Sparkling wines 4.3.2.1 Sparkling wines 4.3.2.2 Semi-sparkling wines 5. Requirements 1 5.1 Sensory requirements 5.2 The requirements in Table 1 should be satisfied.

1

Relevant industrial standards are applicable to special wines. USDA Foreign Agricultural Service

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GAIN Report - CH6000 Table 1 Sensory requirement Item Appearance Color White wines Red wines Rose wines Lucidity

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Sparkling property Fragrance and tastes Fragrance Tastes Dry and semidry wines Semi-sweet and sweet wines Sparkling wines

Requirement Almost colorless, slight yellow and green, faint brown, grain yellow, golden. Crimson, dark red, ruby, reddish brown, brown Peach, faint rose red, faint red Lucid, bright, no obvious suspended solids (a small amount is allowed for wines sealed with corks and sediments are allowed for wines bottled for over one year) When the sparkling wine is poured in to a glass, small sparkles will appear for a certain stretch of time. Pure, elegant, refreshing and harmonious aroma; wines stored for years should have the fragrance of oaktrees. Pure, elegant and refreshing taste and pleasant fruit aroma Sweet taste and alcohol aroma of aged wines, mixture of sweet and sour tastes

Pure, harmonious and refreshing taste and unique aroma of sparkling wines Typicality Characteristics and flavors of indicated grape varieties and product types Note: please refer to Appendix A for sensory evaluation. 2 5.3 Physical and chemical indicators Requirements in Table 2 should be satisfied.

2

Relevant product standards are applicable to special wines. USDA Foreign Agricultural Service

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GAIN Report - CH6000 Table 2 Physical and Chemical Indicators Item a Alcohol content Wines (20°C)/% (volume percentage) ≥ d Total sugar (calculated by glucose) /(g/L) Still wines Dry wines c Semi-dry wines Semi-sweet wines Sweet wines ≥ Natural sparkling wines ≤ Absolute dry sparkling wines Dry sparkling wines Semi-dry sparkling wines Sweet sparkling wines ≥ Sugar-free extract (g/L) ≥
b ≤

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Requirement 7.0

Sparkling wines

White wines Rose wines Red wines Volatile Acid (measured by acetic) / (g/L) ≤ Citric acid / (g/L) ≤ Dry, semi-dry and semi-sweet wines Sweet wines Carbon dioxide Low sparkling < 250mL/bottle (20°C) / MPa wines ≥ 250mL/bottle Sparkling wines < 250mL/bottle ≥ ≥ 250mL/bottle ≥ Total sulfur dioxide / Dry wines (mg/L) ≤ Other types of wines Iron / (mg/L) ≤ 8.0 Copper / (mg/L) ≤ 1.0 Methanol / (mg/L) ≤ White and rose wines 150 Red wines 300 Lead (Pb) / (mg/L) ≤ 0.2 Benzoic acid or sodium formate (calculated by benzoic acid) / 50 (mg/L) ≤ Sorbic acid or potassium sorbate (calculated by sorbic acid) / 200 (mg/L) ≤ Note: no requirement is imposed on total acid, which is measured to its actual value (calculated by tartaric acid, g/L) a. The indicated value and actually measured value of alcohol should not exceed +/-1.0% (volume percentage). b. When the difference between total sugar and total acid (calculated by tartaric acid) is less than or equal to 2.0g/L, the maximal sugar content is 9.0g/L. c. When the difference between total sugar and total acid (calculated by tartaric acid) is less than or equal to 2.0g/L, the maximal sugar content is 18.0g/L. d. The requirements on the sugar content of low sparkling wines should be the same as those of still wines. 5.4 Requirements on micro-organisms The provisions of GB 2758 should apply. 5.5 Net content “Administrative Measures on the Measurement and Supervision of Packaged Goods should apply.

4.0 4.1-12.0 12.1-45.0 45.1 12.0 (a difference f 3.0 is allowed) 12.1-17.0 (a difference f 3.0 is allowed) 17.1-32.0 (a difference f 3.0 is allowed) 32.1-50.0 50.1 16.0 17.0 18.0 1.0 1.0 2.0 0.05-0.29 0.05-0.34 0.30 0.34 200 250

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GAIN Report - CH6000 6. Analytical Methods 6.1 Sensory requirements GB/T 15038 should apply. 6.2 Physical and chemical requirements (except lead, benzoic acid and sorbic acid) GB/T 15038 should apply. 6.3 Lead GB/T 5009.29 should apply. 6.4 Benzoic acid and sorbic acid GB/T 5009.29 should apply. 6.5 Requirements on micro-organisms BG/T 4789.25 should apply. 6.6 Net content JJF 1070 should apply. 7. Inspection Rules

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7.1 Batches Packaged products of the same type, same quality and same specification produced in the same period of time belong to the same batch. 7.2 7.2.1 Sampling Samples are selected according to Table 3. When the net content of a single package is less than 500mL and the total sampled volume is less than 1,500mL, more samples may be selected proportionately.

Table 3 Sample Table Scope (boxes) <50 51-1,200 1,201-3,500 Over 3,501 7.2.2

Number of unit samples (in bottles) 3 3 5 2 8 1 13 1 Tags are attached to samples immediately after they are selected. The tags shows the product names, specifications, quantities, names of producers, sampling places and time, samplers. The two bottles are sealed for inspection for two months. The remaining samples are sent to the laboratory immediately for sensory, physical and chemical as well as hygienic tests.

Number of samples (boxes)

7.3 7.3.1 7.3.1.1

Inspection categorization Inspection on upon departure from the winery Before the departure from the factory, the quality supervision and inspection department of the winery should inspect the products by batches according to the provisions of the Standard and attach a quality certificate. The quality certificate may be put inside the box or in a separate box. Also, the word “qualified” or “qualified in the test” should be stamped on the packaging box of the products. Inspection items: sensory requirements, alcohol content, total sugar, sugar-free extract, volatile acid, carbon dioxide, total sulfur dioxide, total net content, total micro-organisms.

7.3.1.2

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7.3.2 7.3.2.1 7.3.2.2

Type inspection Inspection items: all the items required by the Standard Under normal circumstances, the type inspection of products of the same type should be carried out twice a year. In case of any one of the following circumstances, the inspection should be carried out: Raw and supplemental materials undergo major changes; Key techniques or equipment are changed; The production of new products or normal products is resumed three months after the stoppage of such production. Major differences between the results of inspection upon departure from wineries and the previous type inspection appear. In accordance with relevant provisions, the state quality supervision and inspection authorities require sample tests.

(a) (b) (c) (d) (e)

7.4 7.4.1 7.4.1.1

Judgment rules Categorization of disqualification Class A disqualification: sensory requirements, alcohol content, sugar-free extract, volatile acid, total sulfur dioxide, methanol, citric acid, lead, micro-organism indicator, preservatives, net content, tags. Class B disqualification: total sugar, carbon dioxide, iron, copper. In case the products fail in the two or fewer items of the inspection, twice as many as the samples in the first inspection should be selected for re-inspection. The results of the reinspection should be the standard results. In case any one of the following circumstances appears in the re-inspection results, this batch of products should be unqualified. --Unqualified in any one of the class A items; --Over 50% of the prescribed value of the class B items; --Unqualified in any two of the class B items. In case both the demand side and the supply side disagree to the inspection results, both parties may settle through negotiation or entrust relevant authorities to arbitrate the inspection. The arbitration results will be the final results.

7.4.1.2 7.4.2

7.4.3

7.4.4

8. Labeling 8.1 GB 10344 should apply to pre-packaging tags. The product types should be indicated on the label based on sugar content. Note: wines with single raw materials may not be required to indicate their raw materials and supplemental materials; wines with preservatives should indicate the specific names of such preservatives. The definitions in 3.3, 3.4 and 3.5 should apply to the years, types and production places indicated on the labels. Apart from product names, producer (sales agency) names and addresses, the packages should indicate the net content and total quantities in every unit package. GB/T 191 applies to the storage and transportation signs on packages.

8.2

8.3

8.4

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GAIN Report - CH6000 9. Packaging, Transportation and Storage 9.1 9.1.1 9.1.2 9.1.3 Packaging

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Packaging materials should meet the requirements on food hygiene. The packaging materials of sparkling wines should meet the requirements on pressure sustenance. Packaging vessels should be clean and tightly sealed and have no leakage. Outer packaging should use qualified packaging materials and satisfy relevant standards.

9.2 Transportation and storage 9.2.1 Wines sealed with cork (or substitutes) should be placed “up side down” or “horizontally” in transportation and storage. 9.2.2 In the transportation and storage process, the products should be kept clean and stay away from violent vibration, sunshine, rain and frost. They should be handled carefully with the products are loaded. 9.2.3 The storage places should be cool and try and have good ventilation. Such places should stay away from sunshine and rain as well as fire. 9.2.4 Finished products shouldn’t have direct contact with wet floors or be transported with poisonous, hazardous, smelly or erosive goods. 9.2.5 The transportation temperature should be 5°C-35°C; and the storage temperature should be 5°C-25°C. Appendix A (Appendix for Reference) Description of Sensory Grading of Wines Table A1 Grades Descriptions Excellent The product should have its own natural, pleasant and lucid color; have pure, rich, elegant and harmonious fruit aroma Good The product should have its own color; be lucid and have no apparent suspended solids; have pure and harmonious aroma. Qualified The color is a bit different from the original color and is less natural. There are a few sediments. The product should have its original smell and have no unpleasant smell. The taste should be balanced, but less harmonious. Unqualified The color is obvious different from the original color. The wine is turbid and has a different smell. Or the wine has some obvious deficiencies. (Apart from color, the wine is unqualified in case it is unqualified in any of the items.) Bad The wine doesn’t have any properties that it should have. END TRANSLATION

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